Abstract: The synergismofnaturalpigmentextracts fromRhizoma Curmumae Longae,orange peel,andmany others onthe inhibitory activity onbacteria,mold andyeast was investigated.Their resistances to heating and lig ht were test-ed.The preservation experiments fo r soy -food with a few selected pigmen ts were performed.There were synerg etic effects on Bacillus Sullilis and Sla phylococcus eureus among orange peel pigment peanut skin,and Curcomine or Folyyomatum Sibiricum Fedoute pigm ents.Apple peel pigment showed synergetic effects on Escherichia coli with CurcomineorRolyyonatumSibiricum Fedoute;tearedandpeanutskinpigm ents hadstrongresistances toheating.They showedgreat inhibitory activities after heating at121℃for 20min.Howe ver ,for orange andapple peel pigmen ts,their activities weretotallylostundert hesameconditions.Tearedpigmentshowedastrongresistancetolight.Theshelf -life of driedbean curd was effectively in creasedwhile preserved in Curcomin e extract.

Key words: Synergy , Shelf -life